Name: Grilled Chicken Taco Bowl with Black Beans and Salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/3 cup Black Beans, rinsed; 2 tbsp Nonfat Greek Yogurt; 1/4 cup Fresh Salsa; 2 cups Shredded Romaine Lettuce; 1/2 cup Sliced Red Bell Pepper; 1/3 Avocado, sliced; 1 tsp Extra Virgin Olive Oil; Cumin, Chili Powder, and Lime to taste

Nutrition

Per serving

444 calories

Protein: 43g; 39% of calories
Carbs: 30g; 27% of calories
Fat: 17g; 34% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of cumin, chili powder, and sea salt.
Heat a grill pan or outdoor grill to medium-high heat and lightly coat with half the olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken cooks, sauté the bell peppers in the remaining olive oil until tender-crisp.
Warm the black beans in a small saucepan or microwave until heated through.
Slice the grilled chicken into strips.
Assemble the bowl by placing the shredded romaine at the base.
Arrange the chicken, black beans, sautéed peppers, and avocado slices on top of the lettuce.
Finish with a dollop of Greek yogurt, fresh salsa, and a squeeze of lime juice.

Nutrition

Ingredients

Instructions

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